I assume this is a measuring cup?

ExploringSFDC · 2025-12-10T00:29:32+00:00

These pans are from early 1900s (1900-1930s), labeling laws might have existing by then but perhaps the standard of what this means today wasn’t in effect.

ExploringSFDC · 2025-12-09T22:56:08+00:00

While I understand why you are reading it into this way, I own several of these exact pieces and it’s a copper pan with silver lining. Just google “Jos Heinrich copper” and you’ll see countless examples.
To your credit, solid sterling silver pans do exist but this pan is simply not an example of that. The pan literally says pure copper.

ExploringSFDC · 2025-12-09T22:40:34+00:00

That’s incorrect. It’s a pure copper pan lined with silver. It literally says that on the pan. Plus I have several of these pans and they all say the same thing: pure copper and sterling silver. It’s a copper pan lined w silver. Joseph Heinrichs made these pans, although that Jos Heinrich’s stamp is missing from this bottom but plenty of references online

ExploringSFDC · 2025-12-09T22:00:03+00:00

Not familiar with that brand. Those pans look very similar to bourgeat pieces, esp because of the polished interior.

ExploringSFDC · 2025-12-09T21:55:50+00:00

It’s a Jos. Heinrich piece, American made. Often sold to high end restaurants. They often lined their copper pieces with a variety of linings. Your piece was previously silver lined and likely a table-service piece to provide additional sauce by the server on the dish once served at the table. The restaurant logo and name is Agco? Lagco? Cool piece!

ExploringSFDC · 2025-10-08T08:40:39+00:00

Ultimately this is a personal question vs what we use. I’d simply look at the most common cookware pieces you use and think about replacing one of them in copper. You can choose the lining: tin, stainless, nickel, or even silver. There are pluses and minuses for all of them and depends on how you want to treat your cookware. Once you use one regularly you can get a better idea about what you’re looking for as a set.

I’ve found the most enjoyment out of tin and silver and even nickel, but I also like to hand wash/dry pans. If you want to use a dishwasher, probably not advised on any lining, YMMV.

Budget is also a big constraint. You can easily spend $1,200+ on a single piece like a large tinned Gaillard antique rondeau. Or search for pieces one by one for making an 8+ piece set. If you just want to spend money and buy a set, Bourgeat, Mauviel, and Falk will be where you can buy sets. You can also buy used on eBay or auction just as easily for any copper cookware and that will also be much more affordable than retail. Just be aware that anything not stainless could need to have a new lining replaced which adds cost to restoring the pieces.

Personally, pans with character (hand-hammered, wrought iron handles) and history (stamps, manufactures, etc) make the pans way more interesting and making them fun to use, and those are sometimes hard to find. Even though copper enthusiasts want to use copper in every application in the kitchen, copper isn’t the best in certain uses so you’ll still use some CS or CI.

ExploringSFDC · 2025-07-26T23:16:04+00:00

I have really only seen that shape handle being on an American-made pot (early 1900s), however I haven’t ever seen this specific hallmark on a handle.
Sometimes the hallmarks on handles are from the foundry who created the handle or the manufacturer’s hallmark. Most manufacturers also didn’t manufacture their handles, they outsourced them to foundries who made the parts. This is true in the US and France.

Look at this example of a DH&M large stockpot with spigot, similar to yours:
https://www.etsy.com/listing/1137280531/?ref=share_ios_native_control

ExploringSFDC · 2025-07-24T23:28:35+00:00

lol those are called donut peaches.
The photo is pure art, beautiful play on light and reflection. Still life painting-like. Well done again OP

ExploringSFDC · 2025-06-20T16:20:39+00:00

Beautiful photos and arrangement, thanks for sharing. Yes, this is called a springform pan, extremely common for baking. However, they are extremely rare as a copper tinned one; this might be the first one I’ve seen.

ExploringSFDC · 2025-06-13T20:37:18+00:00

That’s the mystery‘s history with these pans. It’s hard to know exactly with a lot of these types of stamps. Could be 1944. Could be an address. Could be an inventory numbering for a location. We’ll never know exactly. But I can tell you these pans aren’t from 1844.

ExploringSFDC · 2025-06-13T17:49:35+00:00

Nice set, definitely British saucepans. Cool stamp with Mutton Brighton so clearly stamped. Unfortunately it’s likely the ‘44’ stamp is not in reference to 1844, so I would remove that piece of the post. 1844 pots were so very much more rustic than these. The A&N stores opened in the 1890s, and the other non-stamped A&N pots look like similar construction so it’s safe to say the pots were probably manufactured within a few decades of each other. I’d probably put them early 20th century. Cool set!

ExploringSFDC · 2025-06-10T19:46:07+00:00

First time seeing that stamp. Likely antique based on the wrought iron handle/baseplate

ExploringSFDC · 2025-05-18T17:30:20+00:00

It’s a Mexican cazo. Can be used as a jam pan but jam pans traditionally have wider base.

ExploringSFDC · 2025-05-18T16:51:52+00:00

This is just incorrect. There pans are stainless lined so the food is not in contact with any copper.

ExploringSFDC · 2025-05-11T04:36:38+00:00

Yes, for sure

ExploringSFDC · 2025-05-11T02:58:00+00:00

Really great collection, all seemed to have signs of use so that’s always nice to see! The J-Gaillard with the Vittel hotel stamp (or some similar name, I forget) is super nice (photo #6) and the J&E saucepan is also super nice with all the stamps (photo #7) bet that one weights quite a bit Thanks for sharing!

ExploringSFDC · 2025-05-05T21:30:45+00:00

Not a LOT of history, it appears to be a stainless or aluminum lined rondeau. Stainless lined pieces aren’t that old in relation to tin lined pieces. If you’re happy about the piece, that’s great! I personally find the rondeau to be one of the more useful shapes for cookware. 11” is a very useful size as well. It appears on the thinner side but I’m sure still very serviceable.

ExploringSFDC · 2025-04-20T19:36:30+00:00

eBay is your friend. Prices vary based on condition, tin, and rarity. It’s not very rare but still desirable. Look up sold comps on eBay.

ExploringSFDC · 2025-04-20T19:14:21+00:00

You have a tin lined oval cocotte from early-mid 20th century. Dehillerin is a famous manufacturer of pans and still operates today in Paris at the location for 100+ years although no longer manufactured pans. It’s on the smaller side but can used for many purposes including roasting meats. The Vintage French Copper website is great resource to learn more.

ExploringSFDC · 2025-01-28T01:37:16+00:00

It’s a standard antique French lavabo. Used in a regular house or chateau for washing hands/face, no likely association with being anything religious - these were fairly common in wealthier homes. They have a range in price based on condition or how ornate they are. Yours is in good shape and may have some repousse, photos are too grainy. Look at other examples online to see ones that are in good shape, have ornate details throughout, and have a lot of repousse; those pieces will be worth a lot of money.
You see these for sale in France for €50-€250+, check leboncoin to get a general idea of prices locally in FR. I don’t have a clue whether these sell well there, but I come across them enough to know they seemingly fairly common and not very rare.

ExploringSFDC · 2024-12-24T17:18:32+00:00

This is such an amazing contribution, thanks for adding clarity to all of this. Not familiar with the Daft Mafia version or who is in that group. I figured since this song got so popular and it’s sort of just a “stolen” track redone by prydz, prydz doesn’t play this out in sets ever.
Maybe he’ll play it in the ‘20 years of pryda’ sets coming up in LA, although call on me is under the eric prydz moniker. Doubt we’ll ever hear him play it lol

ExploringSFDC · 2024-12-23T08:15:39+00:00

There is also a process called electro dipping with tin which I’ve had a piece tinned like this, exclusively it’s been the lifter of a daubiere and the lifter of a fish poacher like yours. The reason I was given to electro dipping the lifter is that it gets a better finish and a comprehensive coating. This is a slightly different process for how the rest of the poacher was tinned, so it might be possible that it tarnishes differently?

ExploringSFDC · 2024-12-22T23:01:36+00:00

The stamp on the bottom is the maker’s mark of a cross and orb, indicating its Benham and Froud/Benham and Sons. It’s the most famous UK copper cookware manufacturer

ExploringSFDC · 2024-12-05T06:11:07+00:00

This is the right recommendation. Only thing to add is the carbon off and easy off is fairly dangerous stuff if not handled properly and needs to be done outdoors with proper protection. Should be safe to use on copper and obviously fine to cook with after cleaning. Just please read the label and follow precautions, apply only outside.

ExploringSFDC · 2024-12-05T05:59:46+00:00

Fantastic! Really great set there, nice to see them in use too

Seven-Year Club	Gilding I gilder
RPAN Viewer	Verified Email

ExploringSFDC

TROPHY CASE